Broccoli-Bacon Skillet Pizza



10 ounce refrigerated whole-grain pizza dough
1 (12-ounce) package microwave-in-bag fresh broccoli florets
4 center-cut bacon slices, chopped
2/3 cup part-skim ricotta cheese
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
1 garlic clove, grated
1 tablespoon canola oil


Place dough on counter at room temperature; cover to prevent drying.

Preheat broiler to high.

Microwave broccoli according to package directions. Carefully open bag; cool slightly. Halve or quarter larger florets.

Cook bacon in a 10-inch cast-iron skillet over medium heat 6 minutes or until crisp; remove from pan with a slotted spoon. Add broccoli to drippings in pan; toss well to coat. Remove broccoli from pan.

Place cheeses and garlic in a bowl; stir to combine (mixture will be thick).

Heat pan over medium-high heat. Roll dough into a 10 1/2-inch circle. Add oil to pan; swirl to coat.

Remove pan from heat.

Fit dough into pan, pressing slightly up sides of pan.

Spread cheese mixture evenly over dough. Return pan to medium-high heat; cook 2 minutes or until browned on bottom.

Place pan in oven; broil 2 minutes or until cheese is lightly browned.

Top pizza with broccoli mixture; broil 1 minute.

Remove pan from oven; sprinkle bacon over top. Cut into 8 wedges.